"Use of innovative concepts in food processing to improve process efficiency, achieve better quality, extend shelf-life, enhance safety and and marketability of food products"

“在食品加工中运用创新理念，提高加工效率，实现更好的质量，延长保质期，增强食品的安全性和适销性”

• 批准号: 36715-2012
• 负责人: Ramaswamy, Hosahalli
• 金额: $ 1.97万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2012
• 资助国家: 加拿大
• 起止时间: 2012-01-01 至 2013-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=506405
• 关键词: Use; innovative; concepts; food; processing

The overall theme of the applicant's program of research is the use innovative and novel concepts to improve food processing to achieve better quality, extend shelf-life, enhance safety, and improve efficiency and marketability of food products. Innovative and novel concepts are continuously evolving in every area of food processing. Food industry constantly needs to revise or adjust its manufacturing practices to the changing needs of the consumers to be able to stay competitive in the marketplace and academic institutions play a major role in developing innovative processing techniques.

申请人研究计划的总体主题是使用创新和新颖的概念来改善食品加工，以实现更好的质量，延长保质期，提高安全性，提高食品的效率和适销性。创新和新颖的概念在食品加工的各个领域不断发展。食品工业需要不断修改或调整其生产实践，以适应消费者不断变化的需求，从而能够在市场上保持竞争力，学术机构在开发创新加工技术方面发挥着重要作用。